Homemade Coconut Curd: A Simple Guide To Delicious Dairy-Free Yogurt

Coconut curd is a creamy, dairy-free yogurt made from coconut milk and a probiotic starter. It is thickened with cornstarch or agar agar and left to ferment in a warm place for 8-12 hours. This plant-based curd is a great alternative to regular yogurt, offering a rich texture and mild tangy flavor.

Transform Coconut Milk Into Thick Curd With This Easy 5-Step Method

Coconut curd is a delicious, dairy-free alternative to traditional yogurt, made using coconut milk and probiotics. The milk is gently heated and thickened with cornstarch or agar agar for a smooth, creamy texture. After cooling, a probiotic starter or vegan yogurt culture is added to aid fermentation. The mixture is left in a warm place for 8-12 hours until it sets into a tangy, rich curd. Refrigeration enhances its flavor, making it perfect for smoothies, desserts, or as a side dish. Naturally creamy and mildly tangy, this plant-based yogurt is ideal for those looking for a vegan or lactose-free option.

Heat the Coconut Milk

Heat the Coconut Milk: Pour coconut milk into a saucepan and heat it on low flame. Stir continuously to avoid lumps.

Thicken the Milk

Thicken the Milk: Mix cornstarch or agar agar with 2 tbsp of water and add it to the coconut milk. Keep stirring until the mixture thickens slightly, then turn off the heat.

Cool and Add Starter

Cool and Add Starter: Let the mixture cool to a warm temperature (not hot, around 40°C or lukewarm). Add vegan yogurt starter or probiotic powder and mix well.

Fermentation

Fermentation: Pour the mixture into a clean glass or ceramic bowl. Cover and keep it in a warm place (like an oven with the light on or a warm corner of the kitchen) for 8-12 hours.

Refrigerate and Serve

Refrigerate and Serve: Once set, refrigerate for 2-3 hours to enhance the texture. Enjoy your homemade coconut curd with fruits, granola, or as a side dish.